The world of color - blue gradient chiffon cake

Overview

Today is my husband's birthday. I originally wanted to make a cake, but there was a problem with the network cable router, so I could only make a simple one. I just learned how to decorate the cake, so I showed off.

Tags

• baking
• cake
• blue food coloring
• cake flour
• caster sugar (for whipping cream)
• caster sugar (in egg yolks)
• egg
• fine sugar (for beating egg whites)
• salad oil
• vanilla extract
• whipping cream
• milk

Ingredients

Steps

1. 1 Beat the egg yolks and protein separately into an oil-free and water-free bowl. Add the egg yolks to the fine sugar and beat evenly. Do not beat the egg yolk (the color will become light)

   

2. 2 Add milk and salad oil and mix well.

   

3. 3 Sift in the flour and mix until smooth.

   

4. 4 Add the sugar to the egg whites in three batches and beat until stiff peaks form.

   

5. 5 Add two-thirds of the egg whites to the egg yolk batter in two portions, and mix by stirring or cutting until uniform. Then pour this egg paste into the remaining egg white batter and stir or cut until evenly mixed.

   

6. 6 Put into an 8-inch cake mold, preferably one with a removable bottom and non-stick. Shake out the bubbles, preheat the oven to 170 degrees, heat the upper and lower layers of the oven for 45-50 minutes, and insert a toothpick to see if there is any stick.

   

7. 7 Remove from the oven, invert and cool to remove from the mold. Use a knife to scrape around and bottom to easily release the mold.

   

8. 8 Whip the light cream and fine sugar until it's nine cents. Start with a light color, add a few drops of food coloring after decorating a color, add a few more drops after decorating, and gradually deepen it, use a chrysanthemum cookie decorating nozzle.